Food First Institute moves ahead in February

January 16, 2014

Maui Culinary Academy at UH Maui College will launch the Food First Institute on Feb. 1.

As part of the EdVenture program, the institute will roll out with a three-part series of culinary classes targeting home cooks and professionals interested in expanding training and knowledge in alternative, progressive and dietary-specific culinary arts.

Founded in collaboration with celebrated organic Chef Renee Loux and Maui Culinary Academy's external program coordinator Chris Speere, the Food First Institute is about creating a home for natural gourmet foods, including gluten-free, vegetarian, vegan (dairy-free), macrobiotics, raw foods and Hawaiian regional slow foods.

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"Renee Loux has been a leader in alternative culinary arts for many years," says chef/restaurateur Peter Merriman. "I've had the pleasure of working with her in the kitchen and appreciate her dedication to putting out an exquisite dish; one that is both delicious and beautifully executed."

Three levels of courses will be offered on weekends in February. Loux will teach you how to fuse classic cooking with innovative techniques. It's a good way make better food at home and for chefs to expand their culinary repertoires and advance skill sets.

Level 1 kicks off the series from noon to 4 p.m.. Level 2 runs from 10 a.m. to 4:30 p.m. Feb. 8 and is geared toward professionals. Ditto for Level 3, which is from 10 a.m. to 5 Feb. 22 and 23.